how to make yogurt

you will need 4 quart jars plus a pint jar ( with lids & bands of course ;))

1 gallon whole milk

1 starter ~i use a 6 oz. Dannon yogurt...vanilla or plain.

I've had problems with other kinds. once made, you may use the small leftover pint jar to start your next batch

1-2 Tablespoons vanilla

1 Tablespoon cornstarch (to make thicker)

1/2 to 1 cup sugar

large enough cooler for jars & 1 gallon water

Pour 1 gallon whole milk in a large heavy bottom pot

( i prefer enameled cast iron)

bring to 180 degrees F.stirring consistantly so as not to burn the bottom.

Put the pot into a sink filled with cold water ( NOT if it's cast iron..it will crack. then you'll need to pour it into another pot).

Let it cool until 120 degrees F and then add the yogurt starter, stirring well with whisk.

if you'd like to add vanilla & sugar...do so now. 1-2 Tablespoons vanilla

1/2 - 1 cup sugar.

I added 1 Tablespoon cornstarch to thicken.

stir very well until all ingredients are incorporated.

pour into quart jars (spoon off bubbles that are on top)

& seal w/ lids & bands

place in a large cooler & add 1 gallon warm water 120 degrees.

Put lid on & keep aside in a warm place away from drafts for 3 hours.

refridgerate overnight.

once you make it a few times you'll realize it's not that hands-on & you can multi-task.

mini grilled pizza

make dough in advance since it takes time to rise...

Pizza Dough

whisk together 3 3/4 cups flour

1 1/2 teaspoons salt

make a well and add 1 1/3 cup warm water

1 Tablespoon sugar

1 packet of yeast (2 1/4 teaspoons)

when foamy, mix in 3 Tablespoons olive oil

knead until smooth (5 minutes)

brush w/ olive oil

cover in a bowl and let rise until doubled

1 1/2 hours

divide into several small balls & roll out onto floured surface

i used my panini press to grill (opened)

once grilled, add your preferred toppings

and bake at 400 degrees for about 10 min or until cheese is melted

i added fresh crushed garlic, rubbed into cooked dough.

pour olive oil over top

fresh baby spinach

ricotta cheese

shredded cheese blend

fresh mozzarella

coarse salt

white sandwich bread

this recipe i got from thefrugalgirl.com . It's from an old Better Homes & Garden Homemade Bread Cookbook. i know it's white bread, but, i tastes sooo good! i have been making this for quite a while & it's not hard at all. it's easier than you think & there is not much better than having the smell of fresh bread ;) i had to copy this pic b/c i thought i had taken a picture of my bread once before. i looked through my files & notta. i will have to take one next time.

White Sandwich Bread

5 3/4-6 1/4 cups all-purpose flour 1 pkg (2 1/4 teaspoons) active dry yeast 2 1/4 cups milk (you can use water if you don’t do dairy) 2 tablespoons sugar 1 tablespoon butter or vegetable oil 2 teaspoons salt

1. In a large mixer bowl, combine 2 1/2 cups of flour and yeast.

2. In a saucepan or in the microwave, heat milk, sugar, butter, and salt to 115-120 degrees.

3. Add hot liquids to flour and yeast. Beat at low speed until combined, then beat at high speed for 3 minutes.

4. Add enough additional flour to make a soft, but kneadable dough, and turn out onto a floured surface. Knead for 5-10 minutes or until smooth and elastic.

5. Put dough back into mixing bowl, cover with wet tea towel, and let rise 1 hour.

6. Punch dough down, divide into two pieces, and roll into a rectangle, about 6″x18″. Starting from the short end, roll up jelly-roll style and place into two greased 4×8 inch loaf pans. Cover with wet tea towel and let rise 30-40 minutes, or until doubled.

7. Bake in a preheated 350 degree oven for 25-30 minutes. Turn out onto a wire rack to cool before slicing.

i would suggest letting it cool..... extra long to prevent horribly cut loaves. (believe me ;))

light dinner ~ farfalle w/ veggies

prepare farfalle (bow tie) pasta according to package

saute zucchini in olive oil

add 1/2 an onion

1 diced tomato (or sun-dried)

1 cup fresh spinach

until cooked & take off the heat

add sliced grilled chicken

and 1/4 cup feta cheese

throw over strained pasta & add a little olive oil (if needed)

grated fresh romano cheese

coarse kosher salt & fresh groung pepper to taste

serve with side salad

pasta w/ cream, parsley & sun-dried tomatoes

In a large saucepan, place

2 Tbs English double devon cream

(or 1/4 cup heavy cream)

1 cup chicken broth

1/2 cup white wine

2 Tbs fresh chopped parsley

2 cloves garlic, crushed

bring to boil and turn off heat, stirring with a whisk

In a seperate small frying pan,

make a roux (2 Tbs butter & 2 Tbs flour)

add the roux, stirring w/ whisk to the sauce

turn heat on medium low, stirring just until the sauce thickens a little.

take off heat immediately

add julienne sun-dried tomatoes to sauce.

salt & pepper to taste

add over favorite pasta

(i used pumpkin pasta - Pasta by Deb)

top with freshly grated romano cheese

and grilled chicken

tuna cakes....winter squash...

Tuna cakes

1 small onion, diced

2 cloves crushed garlic

lots of fresh chopped parsley

3 cans of tuna ( or you could use fresh cooked)

1/2 cup plain bread crumbs

2 eggs

2 Tbs fresh squeezed lemon

lots of fresh grated romano cheese

(about 1/4 -1/2 cup)

coarse salt

fresh ground black pepper

1/2 t. old bay seasoning

mix well & set aside.

cover the bottom of a large skillet with vegetable oil.

heat a hair above medium

taking care not to burn yourself (it splashed me a few times)

use a 1/4 cup measuring spoon to scoop.

flatten w/ hand ( like making a hamburger)

place it on a fish spatula & slide into skillet.

let cook a few minutes on each side until golden brown

transfer onto paper towel or brown paper bag to drain oil.

winter squash

bake a winter squash whole on 350 degrees on a baking sheet

for a little over an hour, until very done.

cut in half using a bread knife

scoop out center (seeds)& discard.

scoop out the squash int bowl

add 2 Tbs butter

2 heaping packed Tbs of brown sugar

3 Tbs heavy cream

Beat with hand mixer until very smooth

pumpkin pancakes w/ cinnamon brown butter

This was adopted from the Taste of home magazine

I did, however, make a few alterations.

cinnamon brown butter

1/2 cup butter

1/2 cup real maple syrup

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 cup chopped pecans, toasted

In a small saucepan, melt butter over medium heat for 8-10 minutes until golden brown,

stirring occasionally.

add the maple syrup,cinnamon & nutmeg.

add the pecans & remove from heat.

pumpkin pancakes

1 -1/2 cup all-purpose flour

2 Tablespoons packed brown sugar

2 teaspoons baking powder

1 teaspoon salt

2 eggs

1-1/3 cup milk

1 cup canned pumpkin

1/2 cup ricotta cheese

In a small bowl, combine dry ingredients.

In another larger bowl, combine wet ingredients.

gently stir dry ingredients into wet ingredients just until moistened.

Drop batter by 1/4 cup onto a greased (butter) griddle.

batter will be thicker so use the back of a spoon to quickly spread thinner.

turn, once bubbles form on top & flip.

serve with cinnamon brown butter.

enjoy!

if you prefer to just use maple syrup, i would suggest

adding the cinnamon to the pancake batter.